Cabbage & White Bean Stew
Submitted by LANA
Warm, hearty cabbage and white bean stew with caraway seeds, tomatoes, and a splash of vinegar for brightness. A cozy vegetarian one-pot meal ready in about an hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minSometimes the simplest ingredients make the most satisfying meals, and this stew proves it.
Cabbage, white kidney beans, carrots, and celery simmer together with caraway seeds and canned tomatoes into a thick, warming pot that fills the kitchen with an earthy, slightly sweet aroma. A splash of apple cider vinegar at the end lifts everything with a bright, tangy note.
This is weeknight comfort food that happens to be vegetarian, budget-friendly, and deeply nourishing.
Chef Tips
- Toast the caraway seeds in the dry pot for a minute before adding the liquid to wake up their aromatic, anise-like flavor
- Mash a few of the beans against the side of the pot to naturally thicken the broth
- Serve with a dollop of plain yogurt and crusty bread for a complete meal
Ingredients
Directions
Sauté onion for 3 minutes in a large saucepan coated lightly with cooking spray.
Add carrot and celery; sauté 3 minutes.
Add caraway and cook, stirring, 1 minute.
Stir in cabbage, water, and sugar.
Simmer, covered, 5 minutes.
Stir in tomatoes with their juice, breaking them up.
Simmer, covered, 20 minutes.
Add beans and vinegar.
Simmer, uncovered, 5 minutes until heated through.
Stir in parsley.
Serve hot with plain nonfat yogurt, if desired.
Makes about 4 (1½ cup) servings.
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